Tabbouleh is an herby salad sometimes served chilly, and this recipe from the Excessive-Protein Plant-Based mostly Eating regimen for Newcomers cookbook makes use of quinoa as a high-protein, gluten-free twist on the standard dish sometimes made with bulgur wheat.
What you want:
2 cups contemporary curly parsley, washed and chopped
1½ cups cooked quinoa
6 tablespoons hemp hearts
1 medium tomato, diced
3 scallions, white and inexperienced components, roughly chopped
2 tablespoons contemporary mint, roughly chopped
¼ cup lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a big bowl, mix all elements. Combine effectively to coat and mix.
- Place in fridge to marinate 20 to half-hour earlier than serving.
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